1 (approx. 3 lbs) beef roast
1 lb small red potatoes
2 tsp hamburger/steak seasoning of your choice
8 slices bacon, cooked but not crispy
1 can cream of mushroom soup
2 garlic cloves, minced
1/2 lb fresh mushrooms, sliced
1 large onion, peeled and sliced into medium-thick slices, divided
Wash potatoes and cut any large ones in half; place in the bottom of a slow cooker or crockpot. Lay half the onion slices atop the potatoes.
Sprinkle 1 teaspoon of the seasoning on each side of the roast, rubbing in slightly; place roast over the potatoes and onion slices. Arrange the bacon slices over the roast.
In a small bowl blend the soup and garlic cloves. Pour mixture over the roast and bacon. Top with the remaining onion slices and the mushrooms.
Place the lid on the cooker and cook on low setting for 8 to 10 hours or on high setting for 4 to 5 hours.
When serving, garnish with fresh sprigs of rosemary or thyme, if desired.
The basic idea for this recipe came from Sandra Lee.